Process for making mixtures of cocoa or chocolate and milk and product thereof



Patented Apr. 23, 1929. I

UNITED STATES CHARLES EDWARD COMPANY, OF CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS.

PROCESS FOR MAKING MIXTURES O]? No Drawing. Original application filed August 15, 1925, Serial No. 50,485. Divided and this applica- This application is a division of my application filed August 15, 1925, Serial No. 50,485, for process for making mixtures of cocoa or chocolate and milkand product thereof.

Beverages comprising a mixture of cocoa and milk or chocolate and milk have frequently been made in the home on a small scale and usually have been drunk approximately when made. Such beverages have also been made commercially on a factory scale, but, so far as I'am aware, difficulties have been experienced in producing such beverages because the cocoa or chocolate has settled at the bottom of and the butter fat has risen to the top of the mixture if the same is kept for any considerable length of time.

The use of milk as the greater part of such beverages naturally brings the manufacture thereof within the scope of the business of large milk dealers, but the use of cocoa is so unfamiliar to the milk industry that the preparation of the cocoa portion of the milk is largely in the hands of those more familiar with cocoa and its properties.

On a commercial scale milk and cocoa mixtures have been marketed in glass bottles. The time required for mixing, bottling, shipping and distributing the beverages may 00- cupy a day or more. cocoa-milk mixtures are designed to be consumed in a conditionwhich is cool rather than as the hot cocoa of home production, although such commercial mixtures may be heated if desired. -The time 3 required for the manufacture of the mixtures by the milk dealer causes certain changes in' the commercial product not obvious in the hot home-made cocoa-milk beverages. The mixing of the cocoa and milk or chocolate and 40 milk, bottling and marketing of the mixtures.

has been performed for the most part on a commercial scale by largemilk dealers as a branch of their business. The cocoa has been obtained by them in the form of a syrup which is supplied by dealers in cocoa or in cocoa-syrup. Such syrup comprises cocoa, sugar and water so mixed andproportioned that it has been only necessary to add the amount specified on the labels of the cans of syrup to the amount of whole fluid milk also specified, whereupon the syrup and the milk have been mixed, pasteurized, homogenized, cooled and bottled and marketed within a few Commercially the usually cooled and tion filed February 9, 1926. Serial No. 87,172.

hours or days after the bottling. Instead-of using the syrup referred to as purchased on the market the milk dealer may make his own syrup, or he may'make a mixture of cocoa or chocolate and milk in desired proportion in the usual way but on a commercial scale.

The most serious difficulties encountered by those promoting on a commercial scale the sales of cocoa and milk mixtures or chocolate,

and milk mixtures for beverages isthe separation of the fat of the milk which rises to the top of the mixtures and the separation of the cocoa which falls by gravity to the bottom of the mixtures, The specific gravity of Whole milk is 1.029. Since the specific NORTH, OF MONTCLAIR, NEW JERSEY, ASSIGNOR 'I'O DAIRY DRINK COCOA 0R CHOCOLATE AND MILK AND PRODUCT THEREOF. I v

gravity of milk fat is 0.960and of cocoa 1.470

it will be apparent that milk fat is about 8% lighter than milk and cocoa is about 44% heavier than milk. As a consequence, if the mixture stands for only an hour or two a layer of milk fat can be seen on the top and a layer of cocoa on the bottom of the mixture in glass bottles. After standing over night there may be a layer as thick as an inch or more of creamy fat on top of the mixture and alayer as thick as a half inch of dark brown cocoa or chocolate at the bottom of such mixture referred to. Such separation of the fat and cocoa or chocolate from the mixtures impairs the marketability thereof. It has been proposed, as a remedy for the separation-of the milk fat and cocoa or chocolate in such mixtures. to pass the mixture through a machine called a homogenizer by means of comprise a series of heavy pumps compressing the liquid under pressures ranging from 1500 to 6000 pounds to the square inch. Such machines have no effect on the cocoa or chocolate so far as keeping it from precipitating in y the mixtures is concerned for the reason that cocoa do'es'not consist of fat globules but of :starchy and fibrous material. .As' a consequence, the treatment of the mixtures by homogenizers still leaves the mixtures in a condition in which. the cocoa quickly settles to the bottom forming a brown sediment.

The object of my invention is to so treat or prepare one or more ingredients of the cocoamilk or chocolate-milk mixture, either be he butter fat or the particles of cocoa, or,

both, to such a degree as will maintain the fat and the solid material, such. as cocoa, in suspension in the liquid. I accomplish the foregoing by increasing the friction or viscosity of the milk li uid against the surfaces of the particles of .at and the particles of cocoa to such an extent that their respective motions upwards or downwards in the mixture due to their differences in specific gravity from the gravity of the liquid is overcome. The friction of the liquid against the surfaces of the particles of fat or of solid material, such as cocoa, in the mixture is in direct proportion to the viscosity of the liquid or fluid, by which I mean the thickness or stickiness or tenacity of the liquid or fluid. If the viscosity of water is represented by 1.0 the viscosity of normal fluid milk is 1.8. The thickness orviscosity of the milk fluid can be increased in several ways. Thickeners or more viscous substances can be added directly to the milk or to the cocoa-syrup or to the mixture. Such thickeners include gelatine, agar, vegetable gums, such as acacia, gum-tragacanth, gum arabic, Irish moss, other gums, or a mixture of lime water and sugar, known in the trade as viscogen The solids of'the milk itself maybe changed so that from a liquid form they assume a more solid form and increase the viscosity of the milk. B

the application of very high heat (240 and pressure (15 lbs. to the sq. in.) to milk 1 the casein and albumen of milk may be made to assume a creamy and jelly-like form. Such heat and pressure may be applied to the milk alone or to the milk and cocoa mixture of mly beverage. In such ways and possibly in other ways the viscosity of milk may be increased at will and such increases in viscosity may be graduated and their effect on the rising sufficiently to make the movement of the particles so slow" that no separations serious eznmgh to impair the commercial value of such mixtures will'take place for days or even weeks. I have discovered the precise points at which the viscosity and hence the friction is 'suflicient to prevent the rising of the fat to the top of such mixtures for twenty-four hours. The point for fat is 2.2, which means 2.2 times as viscous as'water. I have also discovered the degree of viscosity and hence of friction necessary .to prevent the settling of cocoa to the bottom of the mixtures ofcocoa and milk for twenty-four hours. This is a viscosity of 2.5, whichv means a vis cosity of 2 times as viscous as water.

One of the ways to increase the viscosity of the mixture is the use of gelatine in the cocoa-syrup itself before its use in making a cocoa-milk mixture, such as used by the milk dealer. Cocoa syrups for the purpose usually comprise dried cocoa powder or ground fiber,

plus sugars of various kinds, plus suflicient water to moisten the cocoa and dissolve the sugar. A thickener comprising gelatine is perfectly edible and does not impair the flavor of the syrup or of the cocoa-milk mixture. The amount of gelatine that may be used in the cocoa-milk mixture to give the viscosity required to prevent the movement of both milk fat and cocoa is of 1% of the total weight of the finished product. Since the syrup as usually marketed is of a bulk occupying 25%of the finished'product the syrup may consist of I Per cent. Cocoa 8 Sugar 16 Gelatine 2 Water 74 Total 100 -mixture of lime water and sugar; known in of milk fat and the descent of cocoa in the,

mixture may be noted. The motion of fat particles upward and of the cocoa particles downward in a mixture of milk and cocoa is fast or slow, and such motions canrigid, as it would be if frozen. On the other hand, hoWever,-the friction can be increased the trade as viscogen, may be used.

Instead-of the addition of a thickener, such as gelatine, to the cocoa-syrup such gelatine ma be addedto themilkto increase the viscosity of the milk liquid before the syrup is mixed therewith. The proportion of gelatine to be placed-inthe milk can be the same as that described with respect to the syrup. Furthermore, the cocoa and milk mixture first-may be made and then the gelatine may be added thereto. It is preferable. to agitate the mixture containing the edible thickener sufficiently to thoroughly mix the ingredients. When the gelatine is added to the syrup it may be done at the factory'where the syrup is made, which would make possible the sale of a syrup that would provide not only the cocoa and sweetening but also a remedy to prevent the separation of the fat and cocoa from the milk. In such case it would be necessary only for the milk dealer to add milk to the thickened cocoa-syrup and proceed with the manufacture of the beverage in the routine way.

It may be convenient for the milk dealer to buy cocoa-syrup without gelati'ne and add the gclatine at the time the mixture with milk is made, either by adding the gclatine to the syrup or by adding the gelatine to the milk before the mixture of syrup and milk is made. I11 such event the gelatine would be weighed out in proper proportions, melted and diluted as necessary and mixed with the syrup, or with the milk, or with the syrup and milk mixture.

'VVhile I may use one of the thickeners alone, such as gclatine, I may group two or more of the thickeners, in suitable proportions each to increase the viscosity of the mixture. There also may be a-commercial advantage in using a combination of two or more thickeners, such as for flavor, smoothness and appearance, with or. without the use of heat, or heat and pressure, which may have a relation to the formula of the ingredients used in the composition of the enboiling, (212 F. in addition to the coagula tire mixture. The plurality of thickeners may be separately or successively added to'the milk or to the cocoa and milk mixture, or several of the thickeners may be combined and added to the milk or'cocoa and milk mixture, as may be preferred. For example, fractions of 1% of each of a number of thickeners may be used to equal, say, one-half of 1% of thickener to the total Weight of the finished product.

The use of heat Without evaporation for increasing the'viscosity of milk is novel, because two ofthe solids, not fat, are affected but in a peculiar Way.. The albumen in cows milk amounting to .5% of the whole and 4 of tlie solids is coagulated by heat of from 145 F. to 150 F. Casein which amounts to 3.5% of the whole milk and 29%% of the solids is coagulated into a jellylike mass at temperatures from 220 F. to 250 R, which may be most conveniently produced by placing the milk in closed containers and. heating the same by steam under pressure.

-I have found thatthe application of heat to milk at temperatures of 145 'F. to that of tion of albumen also affects the fat globules by breaking up their clusters, so that instead of clustering in small groups the fat globules IbOCOIl'lO more evenly distributed as. scattered individuals. This exposes the entire surfaces of the fat globules to the action of friction of the milk liquid and such -friction is increased by the coagulation of the albumen of the milk, and as a consequence of these two factors in milk heated to from 115 F. to 212 F. the rising of fat in the form of cream is greatly diminished. There is no such eti'cct on the cocoa in cocoa and milk mixtures because of the much greater difference between the specific gravity of cocoa and ot milkand the fact that the increase in viscosity by the coagulation of milk albumen alone is not enough to prevent the falling of the cocoa fibers in the mixture. When the temperature of the milk and cocoa mixture is raised above 220 1 (in practice I use 240 F. for about thirty minutes), and the casein is coagula tcdinto a jelly-like mass the increase in viscosity of the milk becomes so great that its friction on the cocoa fibers brings them almost to a standstill. Under such conditions motion of suspension in the mixture for days or even weeks.

\Vhen heat alone is applied to the mixture or to the milk certain irregularities in the desired results may occur due to lack of care of theoperator in controlling (a) the acidity ofthe mixture (6) or the period of heating (a) or the teml'ierature and pressure which may at times fail to prevent the deposit ot small amounts of cocoa fiber 1n the bottom of the mixture. Such irregularities can be entlrely overcome if a thickener, such as gelatme, 18 added to the cocoa-m1lk mlxture or to the milk and heat is then applied as described to the mixture or to the milk. This result is attained by the assistance of the gelatine by adding to the viscosity normally produced by the heat treatment. By the latter procedure desired results may be attained to prcvent rising of the milk fat or the descent of the cocoa fibers in the mixture with less skill than is required by the use of heat treatment alone. The sterilizing feature of the heat treatment is a desirable adjunct in any event in order toprevent decomposition of the mix-- ture."

For the purpose of subjecting the cocoa and milk mixtures to high temperatures and pressures the mixture may be placed in glass bottles or tins or any convenient form of container. The ordinary type of steam chest or sterilizer may be used for the purpose corresponding pressure attained, which pressure of about 15 lbs. to the-square inch within .the closed bottles or containers will be autogenous. After the containers have been subjected to the heat and pressures set forth the cocoa fibers is so slow that they remain in for a desired period of time, say at 240 F.

for about minutes, the steam may be exhausted from the kettle, by opening a suitable valve connected therewith, and after the water in the kettle has sufficiently cooled the containers may be removed with their contents ready for use or shipment.-

Ifpreferred the milk alone may be treated by the heat and pressure described toincrease its viscosity before the addition of the cocoa-syrup or the gelatine, and the syrup may be added to the treated milk before or after the latter has cooled to atmospheric temperature, in which case it would be preferable to suitably stir or agitate the mixture. The effect of suclvhigh temperature and pressure as 240 F. and 15 lbs. to the square inch for a period of about thirty minutes is not only to change the nature of the albumen andca'sein and increase the viscosity of milk but also serves to kill all bacteria, yeasts and moulds in such mixtures. In short, the high temperatures and pressures sterilize these mixtures and by sterilization entirely remove their perishability so far as the growth of micro-organisms is concerned. As

a consequence when proper care is taken to, provide containers which are sealed so as to permit .no risk of contamination the cocoamilk mixtures so made not only do not separate but alsodo not decompose.

The manufacturer may, however, heat milk or ,skim milk containing the gelatine in open vessels such as pails, or cans, or tanks,

placing these in steam pressure chests such as those employed in the canning industry and after heating the contents to 240 F at a pressure of 15 lbs. to the square inch for "between twenty-five and thirty minutes he may then remove the milk from the pressure chest and mix cocoa or chocolate, the gelatine and sugar with the same and place the mixture in his final containers, such as cans and bottles. By such practice he would obtain mixtures which will not separate but would sacrifice some of the advantages of sterilization and keeping qualities for 'a wider choice of containers and of closures for the same. i

If preferred the cocoa syrup containing the gelatine may be mixed with the milk before the milk before the cocoa-syrup is added an subjected to such milk to one quart of cocoa-syrup including the proportion of gelatine before referred to. The addition of a thickener alone (such as gelatine) to a cocoamilk mixture will efiectively prevent the separation and the settling of cocoa in such mixtures. But without the sterilizing effect of heat such mixtures are perishable as they will be decomposed in a few days by the action of micro-organisms. ,Havmg now described my invention what I claim is 1. That step in the process of producin fluid cocoa-milk mixtures which consists in the addition of gelatine to the mixture to increase the viscosityof the fluid to such an extent that by its friction on their surfaces the cocoa fibers remain in suspension, and heating the mixture to a temperature of about 240 F. at a pressure of about 15 lbs. to the square inch for 'a period of about thirty minutes to aid in maintaining the milk fat and the cocoa particles in suspension and preserve the mixture from decomposition.

2. The process of making a fluid beverage comprising milk, .cocoa and gelatine which consists in subjecting the mixture to temperature and pressure treatment to coagulate the milk, the thickening produced by the temperature and pressure treatment and by the gelatine being correlated so that the combined viscosity of the coagulated milk and gelatine is sufficient to hold substantially all the cocoa particles in suspension.

3. A fluid beverage comprising cocoa, milk and gelatine in which the milk. is in a coagulated condition as a result of heat and pressure treatment and in which the combined viscosity of the coagulated milk and the gelatine is sufficient by the friction on their surfaces to hold substantially all the cocoa fibres in suspension.

'4. That step in the process of producing fluid cocoa-milk mixtures which consists in the addition of gelatine and the application of heat to the mixture to increase the. viscosity of the fluid to such an extent that by its friction on their surfaces the cocoa fibers remain in suspension.

CHABLES EDWARD NORTH. 

